Spaghetti Con Pomodorini E Pecorino: Spaghetti With Cherry Tomatoes And Pecorino
Serves: 5
Olin Prosacco
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
41
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
450 g
Spaghetti3 cloves
Garlic (peeled and crushed)Directions:
1
Place the spaghetti in salted boiling water
2
Stir to prevent the strands from sticking together
3
While the pasta is cooking, heat up the olive oil in a saucepan and gently saute the garlic until golden
4
Add the tomatoes and cook until the tomatoes become soft
5
Season with salt
6
About 2 minutes before the spaghetti is at the 'al dente' stage, drain, reserving approximately 1 1/2 cups of pasta water
7
Add the spaghetti and pasta water to the saucepan
8
The pasta water will help lengthen and loosen the sauce
9
Turn off the heat
10
Add the torn basil leaves and cook together for approximately 30 seconds
11
Generously sprinkle Pecorino cheese and mix well
12
Drizzle with olive oil
13
Transfer the spaghetti to a serving bowl
14
Top with more Pecorino cheese and serve immediately